Sylva restaurant highlighted for creative use of meat

A Sylva farm-to-table restaurant is featured in the Appalachian Sustainable Agriculture Project’s (ASAP) Get Local initiative for its additional sourcing this month from Appalachia Grown certified farms.

Guadalupe Café added additional meat-based items to its menu after January was designated as meat month by ASAP. The restaurant rotates specials such as queso con carne, bison chili, goat burgers and pork chops.

“For the past several years, we’ve seen interest in Get Local grow, with chefs whipping up intensely creative dishes around the month’s ingredient,” says Molly Nicholie, ASAP’s Local Food Campaign director. “With the initiative in 2014, we want to shine the spotlight on them as well as the featured ingredient, giving these chefs even more opportunities to get inspired by our local bounty and diners more chances to connect with the source of their food.”